Thanks for watching and commenting Everyone! As always the recipe is in the ^^Description Box^^ below the video - Also check out those Bagged Milk T-Shirts: teespring.com/stores/glen-friends-cooking
Absolutely love your attitude. 'For those of you who get so upset when I make changes, that's two changes probably within the first minute and a half of the video.' 😂 😂
14:50 Made this with my granddaughter to day (11 yrs). We took the advice of increasing orange to 3 and we added 1/3 cup of organic sugar at the time of cooking the orange peel, with 1 cup of Haliburton wildflower honey, to a marmalade consistency. Because it said nutmeats, I let her choice and she wanted pistachios, good choice. Totally will make this very simple bread again. A small drizzle of an orange icing would make this dressed up to give away. We backed it in an angel food cake pan for 1 hr. Very pleased....thanks for sharing!
I can see how this recipe was for using up the orange rind instead of just throwing it away. You still get to eat the orange. In 1932 this would have been a good way to not waste something special.
I do still wonder if there were something special you could have done with the boiled rind-water. Maybe by making it sweeter & more candied, you could more readily reuse it elsewhere & have the bread come out a bit more sweet too.
What I don't get is why anyone would give him a hard time about anything. He is not a chef. He is showing us something that is interesting to him and might be interesting to us. I have learned so much from Glen.
I understand why some people want it to be “accurate”, but I love that you give modern day solutions to an older problem of cooking from these books. So I thank you for helping to brainstorm solutions to “problems”
I'm totally into changes and substitutions when I cook. But I do find considerable value, when doing old recipes, of following them exactly, including using the tools they had available at the time. You learn so many unexpected things. So, it's worth trying from time to time.
I love how spicy you get with your haters. It boggles my mind how people can act so entitled! Thank you again for these amazing videos. My three-year-old couldn’t be more excited to make every single one of your dishes, and I always appreciate the time you take to talk about the food, subtle differences, the history, cooking technique: it’s all wonderfully accessible without being condescending. Thank you again! By the way, what’s DoP?
Our backyard orange and lemon trees are full of fragrant blossoms... so I look forward to trying this recipe when the fruit comes in. Enjoyed this video!!
When I was a kid my grandparents would send us a case of Oranges every Christmas. We would get excited knowing they were coming. Love the old recipes. I have my grandmother's hand written recipe books that go back to 1914. I read through them from time to time. It's interesting as she modernizes a recipe she's used for years, with notes in the margins.
You do an awesome job with your channel. It is educational and interesting. I really like the way you explain and talk through thing. I appreciate your humble attitude. Keep up the good work!
Hey Glen: If you want to try a traditional Australian dessert, I recommend looking up Golden Syrup Dumplings Or, you could cook pumpkin scones or even traditional Australian Damper. All of these are amazing dishes and both date to pre-1900’s
The orange peel part reminded me of my granddad's recipe for orange peel & yellow cherry plum jam. Similarly diced orange peels and pitted plums + all the other essentials
This episode reminds me of Paddington movie when you mention the orange marmalade 🤗 Thanks Chef Glen and Friends for sharing your wonderful recipe 🙏🙋🏻♀️🌷🌿💕
Glen you're right about why you drain the peels. It would be bitter. I just watched a video from the Townsends where he made candied lime peel, and he changed the water 3 times to remove the bitterness (as per the very old recipe). I noticed at the end you were saying you could make it sweeter. I am wondering if you would have kind of candied them like he did in the video if it'd work better for your taste. Also, can you guys stop complaining about Glen changing a couple things? The difference from the citrus he used would've been very close to an orange. I mean it still would've tasted orange-like, and it is the pith he's using. If this was the 30's you don't think people wouldn't have just used what they had as long as it was close to what was asked for? Also, thank you for making this. I was one of the people that wanted to this made because I seen it below the other recipe. :D
My favorite part is how I can hear the crunch as you both bite in. I'm guessing it was from the nuts unless the crust was crunchy too. Also I never realized until you said it but we did only have oranges in the fall and winter when I was a kid. I remember instead of just cookies for Santa I would leave an orange or tangerine in my stocking for him to take. I figured the big guy would want the energy and something different than cookies and milk. And he could probably share it with the reindeer. I stopped believing in Santa when my parents didn't take the orange out of my stocking one year. They didn't realize I put it there for Santa. They thought I put it there so I had something for myself...
I love your show, keep doing it your way! I learn so much! You and Jules should do a recipe together! Thanks for keeping politics out of your show! I have lost enough in this upside down new world! After i wrote that I realized it is a 1 year old show!
Glenn, I’ve been making your 1932 orange ade recipie every year since you’ve posted. I am now going to try this with the left over rinds from the orange ade that are brewed with the citric acid
It seems that you could use marmalade, especially home made and just add about a half a cup of Honey for flavor, gonna try that! Sounds like a yummy recipe!
I think you should try to make Pinza which is a somewhat similar sweet bread typical of north-east italy (Veneto in particuar), in many recipes are used white flour and mais flour but being a poor dish for christmas time originally stale bread was used instead of flour.
My neighbor from W. Virginia who had electricity introduced to her community in her lifetime has an old recipe like this one from back in the day. I've got to try yours out! :) PS Glen, I like all these videos, but watch out for the calories! :)
I watched you make this and plan to give it a try. I think the instructions in the notes are missing the step to add the shortening (or lard if that is what you want to use) after adding the water/baking soda solution. It is clear when this is done from the video but it seems to be missing from the instructions. Thanks for all of this, really enjoy the recipes from the channel.
Thank you . My Mum made an orange honey loaf when we got citrus fruit from F!orida in the autumn. Great memories for me. We live in Cobourg just down the road from Toronto.:-)
Yummy - I think this one looks delicious and can't wait to try it. I like a quick bread that isn't too sweet. Might add a bit of orange juice to the milk to amp up the flavor.
For me, my comments float to the top - that means this is a good place to leave adjustments I made to this recipe. I can see them easily when I come back. I made this during the pandemic of 2020 - I made some substitutions - I had no honey - I use 3/4 c white sugar and 1/4 c brown sugar. I used melted butter for shortening. Because Glen mentioned it could be sweeter, I added 1/4 c white sugar to the flour. Finally, I had tangerine peels not orange. All this work out to be a very delicious (but a tad crumbly) quick bread. Next time I might stew the peels in OJ rather than water. I'm old enough to associate fresh citrus with the (North American) winter holidays, so, this seemed to me like a good candidate for holiday time.
Interesting about coating the pecans in flour. I recently made a really nice banana bread with chopped pecans through the batter and didn't know to coat with flour. None of them sank, they stayed nice and consistently spread throughout my loaf.
My family recipe is very similar. Optional step - which we always do - is to use half milk and half orange juice. Really makes it orangey. When you do this you should use both baking powder AND baking soda to adjust for the extra acid. If you add a half cup sugar to the batter itself, you don’t need to drain the liquid off the peel. The recipe calls for you to, but the added orange bitterness is actually a plus in a sweeter bread. Oh, and this was a special bread made during Christmas. Still is.
I don't know about if flouring nuts works or not, but it certainly works with fresh berries in order to keep them near the top of the muffin without sinking down to the bottom in my experience. I have done it both ways.
I would try to use orange blossom honey. That would help ramp up the orange flavor. And maybe add the zest from another two oranges, added to the dough as you mix the ingredients. You could heavily sugar the zest first to add that but if extra sweetness, too
I have been making a delicious Whole Orange Cake by Kevin Lee Jacobs. Two whole navel oranges are cooked in salted water for at least an hour, the longer they cook the less bitter. After cooking, the oranges are cut in pieces and then put in a food processor making an orange pulp. Glen, this process might give you the stronger orange flavor you wanted!
I made mine this morning I put into whole oranges after I boiled them put them through the food processor and then done your basic banana bread added pecans and white chocolate chips
Today, changes pop immediately to mind: zest three oranges; substitute 1TB orange juice concentrate for some of the liquid; use brown sugar and white sugar half and half. I like that you went with the pure pork lard. I see the result and think of smaller, tea-loaf pans for 'fancy' serving. Maybe cardamom spice to accent the orange? I am on the side of 'changes can be good...or better.'
I was just about to make the same comment. Glen, do not stop making your ice creams and sodee pops even though we all know you're only doing it for those of us that like sweet things. ;)
That is an interesting use of orange peel. I love this series! If I make it I’d add allspice because I LOVE allspice :-). Btw, is Julie an engineer? She seems to be wearing an engineer’s iron ring on her pinky. A truly Canadian thing but it caught my eye. Take care.
Thank you for peeling the orange the way you did.. I know its a weird compliment, but one of my pet peeves is people who don't know how to peel an orange..
@@Kinkajou1015 it's easy.. Just get the tip of your fingernail between the fruit and peel and push.. a real expert can get the entire peel off in one strip, making it so you can put the peel back together again..
@@mkisner8060 Tip of your fingernail... yeah, I don't keep nails long enough for that usually. Most of my nails are less than a millimeter long (not including the parts that are bonded to the finger). The longest I've ever had a nail is maybe 5 millimeters but I hate having them that long.
I would have added some of the juice from the orange. Or make a drizzle of powdered sugar and juice. That would help with sweetness. Oh and honey butter for smearing.
I just made cherry muffins and i thought about coating the cherries in flour first but then decided it probably didn't matter. Turns out, it depends on how you scoop the batter rather than coating the fruit
Glen can you make Brown Bread in a Can? B&M - the baked bean company makes it and it's rare to find anymore. My great-grandparents from Massachusetts used to make it, but that recipe is long lost.
I was just wondering if you're done with the RUclips best videos, I really like those videos browser driver depression era videos. Actually all most all of your videos are really good and informative...
cara cara orange is my favorite actually just got one today cuz was on sale but very easy to peel and no seeds also a very juicy easy going taste, very balanced and good for kids for example i thought all we had was navel growing up on the west coast but idk they always were impossible to peel so we cut them and they had seeds so i always hated oranges even tho the did taste good except Christmas was always had Mandarin oranges from china or probably California like u said but i thought cara cara was like Mandarin but bigger also really like Blood orange when i am able to get them they are very purple all the way through and taste really purple....bitter, tart, rich. i tried to eat a seville orange once and could barley take one bite :p tangerines are good but it think they have more seed so i dont mess with them but i think they make good dreams..
I'd make this, I too would bump it up a little in a few different ways, I noticed the sweetness was minimal, but some quick breads are over the top sweet ,so maybe unsalted sweet cream butter would be a nice enhancement added for eating.
For people who are upset about Glen modifying or adapting recipes:- Glen has AFAIK, been cooking professionally for around two decades at this point; which means that he will have obtained a level of mastery such that application of the rules, is at his own intuitive discretion. The reason why I am able to understand that, is because all false modesty aside, with World of Warcraft and a couple of other computer games, I've been to that level myself. I am not, however, anywhere close to that level myself as a cook.
Thanks for watching and commenting Everyone! As always the recipe is in the ^^Description Box^^ below the video - Also check out those Bagged Milk T-Shirts: teespring.com/stores/glen-friends-cooking
Don't worry about the complainers, you've got to use what you can get ahold of, for crying out loud 🤦♀️
I want you to know I clipped "Nut Meats" and turned it into my ringtone.
Can you put the recipe in grams please??🙏🙏🙏
Absolutely love your attitude.
'For those of you who get so upset when I make changes, that's two changes probably within the first minute and a half of the video.' 😂 😂
and then deadpan stop hehe I was howling
14:50
Made this with my granddaughter to day (11 yrs). We took the advice of increasing orange to 3 and we added 1/3 cup of organic sugar at the time of cooking the orange peel, with 1 cup of Haliburton wildflower honey, to a marmalade consistency. Because it said nutmeats, I let her choice and she wanted pistachios, good choice.
Totally will make this very simple bread again. A small drizzle of an orange icing would make this dressed up to give away. We backed it in an angel food cake pan for 1 hr. Very pleased....thanks for sharing!
Nothing wrong with making changes to recipes, that's how cooking evolves.
I can see how this recipe was for using up the orange rind instead of just throwing it away. You still get to eat the orange. In 1932 this would have been a good way to not waste something special.
I do still wonder if there were something special you could have done with the boiled rind-water. Maybe by making it sweeter & more candied, you could more readily reuse it elsewhere & have the bread come out a bit more sweet too.
Make all the changes you want! You both are fantastic and your side eye about folks complaining is the best!
1:55 he doesn't apologize or rationalize lmao... just points it out and goes on. "deal with it, friends."
hamps19 i’m questioning if he really is Canadian, Canadians would always apologised even if they’re right
Brendon Borg I think he said he grew up in Florida. Floridians don’t give a fuck
Nope - fully Canadian.
@@GlenAndFriendsCooking Fully Canadian - that means you wintered in Florida then ;)
What I don't get is why anyone would give him a hard time about anything. He is not a chef. He is showing us something that is interesting to him and might be interesting to us. I have learned so much from Glen.
I understand why some people want it to be “accurate”, but I love that you give modern day solutions to an older problem of cooking from these books. So I thank you for helping to brainstorm solutions to “problems”
Do a series on "Glen's Updates!" Take these old school recipes and update them how you think they'd be better, as you elude to here :D
I'm totally into changes and substitutions when I cook. But I do find considerable value, when doing old recipes, of following them exactly, including using the tools they had available at the time. You learn so many unexpected things. So, it's worth trying from time to time.
I absolutely love her outfit, so bright and fun 🙂
It's a lovely 👗
I am from the south of the USA and you have completely changed my mind and educated me on how Canadians truly are
Thank you Glen and Julie
I love this series.Growing up in the sixties, this was my mother's cookbook. A lot of the recipes are my favorite comfort foods
Please tell Julie that I really loved her outfit. Video was great, as always, and I really love when you two are on camera together.
I love how spicy you get with your haters. It boggles my mind how people can act so entitled! Thank you again for these amazing videos. My three-year-old couldn’t be more excited to make every single one of your dishes, and I always appreciate the time you take to talk about the food, subtle differences, the history, cooking technique: it’s all wonderfully accessible without being condescending. Thank you again!
By the way, what’s DoP?
Director of Photography.
Glen & Friends Cooking wow! A chef, and a career in the film industry as well?!
Our backyard orange and lemon trees are full of fragrant blossoms... so I look forward to trying this recipe when the fruit comes in. Enjoyed this video!!
ShesInLosAngeles you’ll have to update us on the produce.
When I was a kid my grandparents would send us a case of Oranges every Christmas. We would get excited knowing they were coming. Love the old recipes. I have my grandmother's hand written recipe books that go back to 1914. I read through them from time to time. It's interesting as she modernizes a recipe she's used for years, with notes in the margins.
You do an awesome job with your channel. It is educational and interesting. I really like the way you explain and talk through thing. I appreciate your humble attitude. Keep up the good work!
You timed this beautifully. Uploaded during the lunch break of one of the great test match chases in modern test cricket. No need to pick now :)
Correction - The greatest test match chase.
Going to have to make this! Julie, love your dress!
My favorite are cara cara oranges they have this candied spice to them
I love theeeeeem !
Heavy G doesn’t GAF about people’s issues with changes and substitutions...😂 Love it!
Hey Glen:
If you want to try a traditional Australian dessert, I recommend looking up Golden Syrup Dumplings
Or, you could cook pumpkin scones or even traditional Australian Damper.
All of these are amazing dishes and both date to pre-1900’s
Golden syrup dumplings are so good havnt thought about them for years
Mnemic_must_Die IKR? I made some for the first time for my family today. They absolutely loved it.
Golden syrup Dumplings? Sounds great. Gonna look them up!
The orange peel part reminded me of my granddad's recipe for orange peel & yellow cherry plum jam.
Similarly diced orange peels and pitted plums + all the other essentials
I can see when the oranges are needed to be used up to even juice them and toss that in. yummy.
Thanks for the still shot of the recipe at the end.
I agree with Julie, I think the less would be good, and I would TOTALLY butter it.
This episode reminds me of Paddington movie when you mention the orange marmalade 🤗 Thanks Chef Glen and Friends for sharing your wonderful recipe 🙏🙋🏻♀️🌷🌿💕
I love the idea of being able to use the orange peels. 💜
Glen you're right about why you drain the peels. It would be bitter. I just watched a video from the Townsends where he made candied lime peel, and he changed the water 3 times to remove the bitterness (as per the very old recipe). I noticed at the end you were saying you could make it sweeter. I am wondering if you would have kind of candied them like he did in the video if it'd work better for your taste. Also, can you guys stop complaining about Glen changing a couple things? The difference from the citrus he used would've been very close to an orange. I mean it still would've tasted orange-like, and it is the pith he's using. If this was the 30's you don't think people wouldn't have just used what they had as long as it was close to what was asked for? Also, thank you for making this. I was one of the people that wanted to this made because I seen it below the other recipe. :D
Woohoo! Glad I checked in before bedtime. Great note to end the night on.
Glad I watched it for the second time!
My favorite part is how I can hear the crunch as you both bite in. I'm guessing it was from the nuts unless the crust was crunchy too.
Also I never realized until you said it but we did only have oranges in the fall and winter when I was a kid. I remember instead of just cookies for Santa I would leave an orange or tangerine in my stocking for him to take. I figured the big guy would want the energy and something different than cookies and milk. And he could probably share it with the reindeer.
I stopped believing in Santa when my parents didn't take the orange out of my stocking one year. They didn't realize I put it there for Santa. They thought I put it there so I had something for myself...
oooh butter or cream cheese with that bread would be really good
I'm too lazy to bake but I might try this, love everything with zesty aromatic citrus flavours
I love tangelos to when they are in season I buy them up even though I am not supposed to have them.
I love your show, keep doing it your way! I learn so much! You and Jules should do a recipe together! Thanks for keeping politics out of your show! I have lost enough in this upside down new world! After i wrote that I realized it is a 1 year old show!
Still waiting on that studio tour, and make sure to show the RED setup as well! :)
Never heard of carrot marmalade. Another series perhaps?
Glenn, I’ve been making your 1932 orange ade recipie every year since you’ve posted. I am now going to try this with the left over rinds from the orange ade that are brewed with the citric acid
I get it a way to use the rinds, actually quite a brilliant recipe, something my grandma would have done
Looks good ,nice .😍
It seems that you could use marmalade, especially home made and just add about a half a cup of Honey for flavor, gonna try that! Sounds like a yummy recipe!
I think I’ll make this with pecans and add a little extra brown sugar (but swap out lard). Thank you Glen!
There's nothing wrong with lard. It actually has less saturated fat and more poly and monounsaturated fats than both butter and shortening.
The first time my wife saw milk in a bag was great. She had never seen or heard of it before.
Good morning, great show
I think you should try to make Pinza which is a somewhat similar sweet bread typical of north-east italy (Veneto in particuar), in many recipes are used white flour and mais flour but being a poor dish for christmas time originally stale bread was used instead of flour.
My neighbor from W. Virginia who had electricity introduced to her community in her lifetime has an old recipe like this one from back in the day. I've got to try yours out! :)
PS Glen, I like all these videos, but watch out for the calories! :)
I watched you make this and plan to give it a try. I think the instructions in the notes are missing the step to add the shortening (or lard if that is what you want to use) after adding the water/baking soda solution. It is clear when this is done from the video but it seems to be missing from the instructions. Thanks for all of this, really enjoy the recipes from the channel.
Thank you . My Mum made an orange honey loaf when we got citrus fruit from F!orida in the autumn. Great memories for me. We live in Cobourg just down the road from Toronto.:-)
Yummy - I think this one looks delicious and can't wait to try it. I like a quick bread that isn't too sweet. Might add a bit of orange juice to the milk to amp up the flavor.
Oooohhh, how I miss The Bulk Barn.
Great job!
For me, my comments float to the top - that means this is a good place to leave adjustments I made to this recipe. I can see them easily when I come back. I made this during the pandemic of 2020 - I made some substitutions - I had no honey - I use 3/4 c white sugar and 1/4 c brown sugar. I used melted butter for shortening. Because Glen mentioned it could be sweeter, I added 1/4 c white sugar to the flour. Finally, I had tangerine peels not orange. All this work out to be a very delicious (but a tad crumbly) quick bread. Next time I might stew the peels in OJ rather than water. I'm old enough to associate fresh citrus with the (North American) winter holidays, so, this seemed to me like a good candidate for holiday time.
Quarter tsp orange extract?
Yes use marmalade and butter or even clotted cream. May I say you are a little very versatile cook.
Interesting about coating the pecans in flour. I recently made a really nice banana bread with chopped pecans through the batter and didn't know to coat with flour. None of them sank, they stayed nice and consistently spread throughout my loaf.
My family recipe is very similar. Optional step - which we always do - is to use half milk and half orange juice. Really makes it orangey. When you do this you should use both baking powder AND baking soda to adjust for the extra acid.
If you add a half cup sugar to the batter itself, you don’t need to drain the liquid off the peel. The recipe calls for you to, but the added orange bitterness is actually a plus in a sweeter bread.
Oh, and this was a special bread made during Christmas. Still is.
I don't know about if flouring nuts works or not, but it certainly works with fresh berries in order to keep them near the top of the muffin without sinking down to the bottom in my experience. I have done it both ways.
Yummy num nums!
good
I would try to use orange blossom honey. That would help ramp up the orange flavor. And maybe add the zest from another two oranges, added to the dough as you mix the ingredients. You could heavily sugar the zest first to add that but if extra sweetness, too
I have been making a delicious Whole Orange Cake by Kevin Lee Jacobs. Two whole navel oranges are cooked in salted water for at least an hour, the longer they cook the less bitter. After cooking, the oranges are cut in pieces and then put in a food processor making an orange pulp. Glen, this process might give you the stronger orange flavor you wanted!
Are they cooked with the peel?
How many videos did you decide to do weekly? Best cooking channel always enjoy watching
Sweeter and also add juice of 1 orange and reduce the milk.
I made mine this morning I put into whole oranges after I boiled them put them through the food processor and then done your basic banana bread added pecans and white chocolate chips
“I don’t like sweet things”? Kinda hard to believe after all the ice cream and soda videos. ;p
Today, changes pop immediately to mind: zest three oranges; substitute 1TB orange juice concentrate for some of the liquid; use brown sugar and white sugar half and half. I like that you went with the pure pork lard. I see the result and think of smaller, tea-loaf pans for 'fancy' serving. Maybe cardamom spice to accent the orange? I am on the side of 'changes can be good...or better.'
The way you guys say peanut butter is funny. You say “peanut BUtter” and we say “PEANut butter” in Saskatchewan. Great videos btw!!!
"I don't like sweet things."
Proceeds to make new ice creams and sugared sodas every week.
We kid because we love, Glen :)
I was just about to make the same comment. Glen, do not stop making your ice creams and sodee pops even though we all know you're only doing it for those of us that like sweet things. ;)
I would add the juice of the oranges to the milk to make 1 cup. I will try this.
That would curdle it right?
@@rachel14rod no it would be like putting lemon juice in milk to make mock buttermilk
Do Canadian’s store eggs at room temp or refrigerated before use?
You should do a marmalade series, maybe 3 types a video
That is an interesting use of orange peel. I love this series! If I make it I’d add allspice because I LOVE allspice :-).
Btw, is Julie an engineer? She seems to be wearing an engineer’s iron ring on her pinky. A truly Canadian thing but it caught my eye.
Take care.
Ha - not an engineering ring... but an equally Canadian professional designation ring.
OACETT?
Thank you for peeling the orange the way you did.. I know its a weird compliment, but one of my pet peeves is people who don't know how to peel an orange..
I'd annoy you then... I never learned how to peel oranges without a citrus peeler, which I no longer have.
@@Kinkajou1015 it's easy.. Just get the tip of your fingernail between the fruit and peel and push.. a real expert can get the entire peel off in one strip, making it so you can put the peel back together again..
@@mkisner8060 Tip of your fingernail... yeah, I don't keep nails long enough for that usually. Most of my nails are less than a millimeter long (not including the parts that are bonded to the finger). The longest I've ever had a nail is maybe 5 millimeters but I hate having them that long.
Notification gang. Checking in. HOLLA
You could toast slices & spread with butter & marmalade.
Dam that looks good
I would have added some of the juice from the orange. Or make a drizzle of powdered sugar and juice. That would help with sweetness. Oh and honey butter for smearing.
cream cheese and honey mixture spread on a slice with tea or coffee late night snack
shout out to fellow bulk-barners. Represent!
Made this. Just reduced the flour and leavening agents to make it sweeter. 😁🥜
I am very curious how this would turn out if you used all the orange water instead of throwing it away.
I just made cherry muffins and i thought about coating the cherries in flour first but then decided it probably didn't matter. Turns out, it depends on how you scoop the batter rather than coating the fruit
suggestion: make a jam using the same fruits and other flavors as in cola, and add in some of the squozen cola flavor syrup
or make a cola pie in the same way
glen you should pimp your merch. had no idea it was so fresh
You could mix the baking soda with juice from one of the oranges rather than water....more orange flavor?
Glen can you make Brown Bread in a Can? B&M - the baked bean company makes it and it's rare to find anymore. My great-grandparents from Massachusetts used to make it, but that recipe is long lost.
I was just wondering if you're done with the RUclips best videos, I really like those videos browser driver depression era videos. Actually all most all of your videos are really good and informative...
cara cara orange is my favorite actually just got one today cuz was on sale but very easy to peel and no seeds also a very juicy easy going taste, very balanced and good for kids for example i thought all we had was navel growing up on the west coast but idk they always were impossible to peel so we cut them and they had seeds so i always hated oranges even tho the did taste good except Christmas was always had Mandarin oranges from china or probably California like u said but i thought cara cara was like Mandarin but bigger also really like Blood orange when i am able to get them they are very purple all the way through and taste really purple....bitter, tart, rich. i tried to eat a seville orange once and could barley take one bite :p tangerines are good but it think they have more seed so i dont mess with them but i think they make good dreams..
I'd make this, I too would bump it up a little in a few different ways, I noticed the sweetness was minimal, but some quick breads are over the top sweet ,so maybe unsalted sweet cream butter would be a nice enhancement added for eating.
How about a little orange extract
I think you could skip the sweeter, and go to a teaspoon of orange extract and get the intensity that you were looking for
I made the peanut butter bread again today. It disappears so fast every time I make it!
Just a thought, use it to make French Toast!
For people who are upset about Glen modifying or adapting recipes:-
Glen has AFAIK, been cooking professionally for around two decades at this point; which means that he will have obtained a level of mastery such that application of the rules, is at his own intuitive discretion. The reason why I am able to understand that, is because all false modesty aside, with World of Warcraft and a couple of other computer games, I've been to that level myself. I am not, however, anywhere close to that level myself as a cook.
which grocery stores are you finding pork lard in Toronto?
Loblaws, Sobeys, Metro, Superstore, Longo's
@@GlenAndFriendsCooking in which aisle? I've only ever seen it in specialty stores
can you use butter instead of shortening?
Definitely you can use butter - but the pure lard version we made was mighty tasty.
@@GlenAndFriendsCooking thanks! keep up the good work!
Has a drinking game started yet for your old cook book show Changes?
I’ve never heard of a tangerine-grapefruit combo.